This Apricot Cream Tart is as beautiful as it is delicious! Honestly, this may be one of my favorite creations thus far. I saw apricots at the grocery store and decided to see what I could do with them. I bought six, ate two, Hubby ate one, and I pureed the rest in my attempt to bring this idea of an apricot cream tart to fruition.
The apricot puree for the swirly effect on the top of the tart! I used apricot preserves for the filling for a sweeter and more pronounced apricot flavor. The apricot preserves are just so delicious and paired perfectly with this recipe!
Oh, fun fact! I learned that apricots are a part of the rose family, so you can use that fact in your next game of trivia.
Anyway, can I just tell you that this tart is so delicious. The crust involves Bordeaux cookies that have a crispy texture and caramel-y taste with a hint of cinnamon. The apricot cream has tiny chunks of apricot and is sweet and delicious. Together, the crust and the filling are all things that are right within the world. Not to mention, it's pretty easy to make too.
I also used this recipe to challenge my decorating skills. I love playing with colors, but when it comes to decorating the tops of cakes/pie/tarts etc, I need more practice. Making things look pretty can be such a chore sometimes and I often struggle with it because ten seconds after you've perfected this beautiful creation, you grab a knife and cut into it. All things considered, I did get a huge sense of gratification when I completed this because I love the aesthetic, which made eating the tart that much more fun.
On another note, restaurants are slowly beginning to open again in the DMV and I could not be more excited. In my mind, I've already planned what outfits I want to wear and pulled my makeup bag out from the dark dusty place in the closet and cannot wait to stand in the mirror for at least 20-30 minutes and hit the town! I know that things will be different for sure, but having the ability to go outside with less worry and fear is going to be awesome. Do you have any summer plans? What are you going to do when all of the restrictions are lifted?
1.Ensure that you beat the egg yolks long enough or else the cream will be runny!
2. Also, ensure that you also add the sweetened condensed milk VERY slowly and allow the mixture to thicken up. These little things make a huge difference in how the tart turns out.
3. This recipes requires a springform pan and a food processor!
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